Bacon and tomatoes with poached eggs
Enjoy a deliciously balanced breakfast with our Bacon and Tomatoes with Poached Eggs recipe. Fresh thyme and juicy tomatoes are roasted to perfection, complementing crispy bacon and perfectly poached eggs. Served on a bed of tender spinach, this dish combines rich flavors with nutritious ingredients for a morning treat that's both satisfying and wholesome. Ready in minutes, it's a great way to start your day!
Cook time 18 min
Prep time 5 min
Ingredients:
3 tomatoes1 tsp fresh thyme
1 tbsp olive oil
salt & pepper to taste
5 bacon strips
1 tsp vinegar
4 eggs
2 cups spinach
Bacon and tomatoes with poached eggs is a delightful and nutritious breakfast option that brings together the savory flavors of bacon and tomatoes, the freshness of spinach, and the richness of perfectly poached eggs. This recipe is simple to prepare and perfect for starting your day with a balanced meal. It can also be an excellent choice for brunch.
Instructions:
- Wash and slice the tomatoes into thick rounds.
- Rinse the spinach well and set aside.
- In a large skillet, cook the bacon strips over medium heat until they are crispy, about 5-7 minutes.
- Once done, transfer the bacon to a paper towel-lined plate to drain excess fat.
- Reserve a small amount of the bacon fat in the skillet for cooking the tomatoes.
- In the same skillet with the reserved bacon fat, add the sliced tomatoes.
- Sprinkle the fresh thyme over the tomatoes and drizzle with olive oil.
- Season with salt and pepper to taste.
- Cook the tomatoes over medium heat for about 3-4 minutes on each side, until they start to soften and caramelize. Remove from skillet and set aside.
- Fill a medium saucepan with water, about 2-3 inches deep, and bring to a gentle simmer.
- Add the teaspoon of vinegar to the simmering water.
- Crack each egg into a small bowl or cup.
- Create a gentle whirlpool in the water using a spoon, and carefully slide each egg into the center of the whirlpool one at a time.
- Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
- Using a slotted spoon, carefully remove the poached eggs and set them on a paper towel to drain.
- In the skillet used for the tomatoes, add the washed spinach.
- Cook over medium heat for 1-2 minutes, stirring occasionally, until the spinach is just wilted. Season with a pinch of salt and pepper.
- Divide the wilted spinach between two plates.
- Arrange the sautéed tomatoes over the spinach.
- Crumble the cooked bacon over the tomatoes.
- Top each plate with two poached eggs.
- Season the eggs with a bit of salt and pepper if desired.
- Enjoy your Bacon and Tomatoes with Poached Eggs hot, garnished with an extra sprinkle of fresh thyme if desired.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- Make sure the water for poaching eggs is at a gentle simmer to prevent the eggs from breaking apart.
- You can use a slotted spoon to carefully remove the poached eggs from the water.
- For extra flavor, consider adding a sprinkle of your favorite cheese on top of the spinach before serving.
- If you prefer your bacon crispy, cook it a bit longer until it reaches your desired level of crispiness.
By following these steps, you can create a delicious and nutritious breakfast with bacon, tomatoes, spinach, and poached eggs. The combination of these ingredients provides a balance of flavors and textures that will start your day off right. Enjoy your meal!
Nutrition per serving
4 ServingsCalories 240kcal
Protein 18g
Carbohydrates 5g
Fiber 1.58g
Sugar 2.73g
Fat 20g
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